Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
Orange Organic Pork & Peach Stir Fry with Seasonal Vegetables
By Chef David Larkworthy, 5 Seasons Brewery.
SPICY PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
Creamy Baby Turnip Soup with Smoked Trout Butter
Kale & Fennel Slaw w/ Pickled Green Garlic
By Chef Terry Koval of Wrecking Bar.
Eggplant & Almond Baba Ganoush
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Autumn Vegetable Potage
Summer Market Vegetable Caponata, NaturAlmond Nut Butter & Yogurt on Toast
By Chef Brian Horn of Marcel (Westside)
SPICY SAUSAGE AND KALE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.